Energizing Maca Chocolate (RAW, Dairy-Free, Ketogenic)

Maca and cacao are both heritage staples of the native peoples in the area where we live in Ecuador. Their cultural and historical importance are equally matched with an impressive nutritional profile and numerous mood enhancing benefits. Each nutrient rich bite of this Energizing Maca Chocolate will promote mental clarity and physical well-being.

The recipe below combines maca and raw cacao with a handful of other fun ingredients to produce a delicious chocolatey, sugar-free, low-carb, dairy-free, and ketogenic homemade chocolate. If you have The Ketogenic Edge Cookbook you have probably seen my other homemade chocolate recipes, these Energizing Maca Chocolates are different from any of those because here I add grass-fed beef collagen. This addition takes the mixture from a fudge-like texture and transforms it to a chocolate bar. The collagen acts as a binding agent and gives the chocolate a nice crisp pop to each bite. Collagen also prevents the chocolate from melting so easily (a problem I find with many keto chocolate recipes) and is a source of many nutritional benefits that further enhance the nutrient density of this maca chocolate recipe.

Benefits of Maca:

We love maca! Even after using this herbal adaptogen for more than 7 years, I still get excited about it and think it can have a profound and valued place in a person’s diet. I’ve written about maca extensively in our free ebook Maca: The Andean Adaptogen (get a copy here). To recap, I will provide the following examples of why I like mixing maca into homemade chocolates:

Brings in more oxygen to the blood, reduces recovery time post-workout

Boosts energy and stamina

Clears, sharpens, and focuses the mind and enhances memory

Learn more about the benefits of maca HERE and get 17 new maca recipes.

You can also get our free ebook Maca: The Andean Adaptogen when you sign up for our newsletter in the right-hand side bar. Look for the blue box where it says “Join the Journey!” and enter in your email. You will receive a copy of the book in your inbox after the first introductory email.

Our Premium Raw Organic Maca is in stock now!

Supplies are limited. We have heard wonderful testimonies of how maca has dramatically benefited peoples lives as well as many positive reviews that support our claim to source and provide the best maca available on the market. If you like maca, please show your support by making a purchase in our shop and leaving a review on the produce page or a comment in the section below this recipe. Let us know how you use maca, what it does for you, and if you would like to continue purchasing from us here on the site.

And now on to the other superstar ingredient in this recipe.

Benefits of Cacao:

Not to be outdone, cacao also offers many nutritional and life enhancing benefits. Do not confuse cacao with cocoa. The cacao we recommend is a 100% natural whole food with no added sugar and comes from organic sources. You can find cacao products in most health food stores, online health markets, and on Amazon.com listed as “raw cacao”.

These interesting facts of cacao make it one of my favorite specialty products:

This maca chocolate recipe is adapted from the original “Fudgy Fat Bombs” recipe listed in the dessert section. In addition to this modification here, I give suggestions on how to enhance the original recipe in the book text.

Finding ways to embrace the variety of options available to those on a keto style, low-carb, high-fat diet is exciting. Try the following ideas to add even more nutrient density to the maca chocolates. Use these additions with the original recipe in The Ketogenic Edge Cookbook or the one posted down below.

Optional Add-ins:

shredded coconut

chopped nuts (hazelnut, macadamia, almond)

hemp seeds

chia seeds

a small amount of sugar-free cranberries

Be sure to tag us (@primaledgehealth or #primaledgehealth) on Instagram and Facebook to share your photos with us and others interested in top quality, nutrient dense, low-carb food!

Pour the chocolate into molds of your choice. The pieces photographed here are set in reusable silicon chocolate molds. Mini muffin tins and ice cube trays may also be used to form the chocolate. To make bars or maca chocolate bark, pour the recipe into a glass container like a Pyrex baking dish. Let the chocolate chill and break into pieces with a knife.